Over cooked ribs

[H3]

Hey everyone,
I cooked 3 racks of baby backs yesterday. I used the 5 hours no peek, but when I checked them at 4 hours and 30 min they where over cooked. I used about 5 oz of maple wood and cooked at 225. My question is could a build up of smoke/grease on the temp probe make it cook too hot and if so what is the best way to clean it. Thanks

 

[elkins20]

Hey Howard, Are you talking about the permanent wall mount probe for an Auber. If so I clean mine after every smoke so it is clean. I just use dish soap and water while cleaning the bottom of the smoker and smoke box. I will also use a wire brush on the racks to clean them. I have not done babyback ribs, but have done several full slabs and also St. Louis style ribs. I normally will check mine at the 4 hr. mark. And will sauce them at 4.5 hour and let them go another 30 min. I also use a mix of maple and either oak or hickory at 5 oz. of wood. I would suggest cleaning your probe.

 

[SuperDave]

My question is could a build up of smoke/grease on the temp probe make it cook too hot

Answer is no.  Are you using an Auber or standard SI controller?  I would do some simulated tests with a remote thermometer to see how the box temp is matching another thermometer. 

 

[H3]

I am not using an Auber, just the built in probe.  Thanks

 

[swthorpe]

I doubt greese on the probe would cause an issue, and the probe is kind of tucked under a shelf for protection.  However, Dave is right...if you have a remote therm (like the Maverick), then put that in the box and see where your temps are when the unit is running.  Don't be surprised to see some variation (like +/-10-15F) between the set temp on the box and the actual temps within the unit while smoking.  The temp should average out over time to your desired smoking temp.

 

[SuperDave]

For what it is worth, it might also be just a matter of testing baby backs at 4 hours rather than 4.5 hours.  I test spares at 4.5 hours and baby backs at 4 as they typically finish sooner than spares.

 

[gregbooras]

Howard,

I buy Berkshire Baby Backs (which are real small bone) and at 5 hours, I sauce and then pull at 5.5 hours total.

Also

Below is a baseline I did with my smoker, as others have suggested you might want to do the same.



Greg

 

[AlinMA]

I am not using an Auber, just the built in probe.  Thanks

I'd run a test as Dave suggested. You may find that the analog dial needs to be adjusted. This link will take you to the instructions.  http://www.smokin-it.com/Articles.asp?ID=251
Also in my SI#1 the majority of my smokes are on the middle rack....The closer to the heating element the hotter it is. Just my thoughts....,.,hope they help

 

[smokeasaurus]

Out of curiosity when you say over-cooked do you mean fall off the bone or were they dried out??

 

[NDKoze]

Also, where did you get your ribs? Were they relatively small or big and meaty?

I get all of my ribs at Sam's Club or Costco, and they are very large and meaty. I don't bother even checking BBs until 5 hours in and St Louis cut until 6 hours in.

 

[DivotMaker]

Howard, the guys have very valid questions.  We need more details before flying off into a litany of technical solutions.  Sometimes, it's as simple as the meat, prep, temp smoked at, use/no use of a water pan, etc...  Please give us some more details about these items, and I bet we can figure it out!

 

[H3]

Thanks everyone. I got the ribs at Sams Club. They were big and meaty. I cooked 3 racks, each cut in half. I used the top 2 shelves in my #2 with a pan of apple juice next to the smoker box. Most were dried out and a few were ok. Some of the bone ends were actually burnt. I used Oakridge rib rub for the first time and they had a good bark and flavor. I think I should have checked them at 4 hours.

 

[DivotMaker]

What temp did you smoke them at, Howard?  Big Sam's ribs shouldn't have been that done after only 5 hours.  Surprises me a bit!

 

[gregbooras]

Howard,

Just my 2 cents, If you had the smoker set to 225 degrees, then I don't see how they could be overcooked.

As I said earlier, I would do a baseline and see what your smokers temp really is running at.

Greg

 

[H3]

Yes, I smoked them at 225.

 

[smokeasaurus]

Ya know, I remember getting a off brand of frozen back ribs years ago and while they looked meaty they really didn't have much meat between the bones......any chance of your ribs being like those??

 

[DivotMaker]

Yes, I smoked them at 225.

That's amazing!  Could be that your box temp is running high, or you just had a weird batch of ribs!  No harm in starting to check them at 4 hours.

 

[NDKoze]

No harm in starting to check them at 4 hours.

Especially if you are getting over cooked ribs.

It could be the ribs or your smoker could be running hot.

Either way I would start checking at the 4 hour mark until you learn the intricacies of your smoker a bit better.

 

[AlinMA]

Howard, This is strange.....Yesterday I smoked St. Louis ribs (trimmed) at 235 for a total of 5 1/4 hours and they were perfect to our taste with no indication of being over done. As Greg, Tony and others have stated a bit more evaluation/information on your smoker would help us to resolve your issue.

 

[H3]

Thanks everyone for your help. I guess it will be 4 hours no peek from now on. Thanks again